Linwu Duck [Hunan Linwu Specialty]

What is Linwu Duck? Authentic Hunan Linwu specialty: Linwu duck

Content summary:Do you want to know what Linwu duck is? This article is a specialized article that provides a detailed introduction to the local specialty of Linwu duck in Hunan Province. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information about Linwu duck. The full text takes about 9 minutes to read, mainly including the basic introduction of Linwu duck and the product characteristics of Linwu duck? How did the history of Linwu duck come about? The production method of Linwu duck, the awards and honors of Linwu duck, etc

Introduction to Linwu Duck

Linwu Duck is a specialty of Linwu County, Hunan Province, China. It is a geographical indication product and one of the eight famous ducks in China. With a long history of breeding, it has the characteristics of fast growth and development, large body size, high egg production, strong adaptability, high feed return, tender meat, good subcutaneous fat deposition, and delicious taste. It is known for "nourishing yin and reducing fire, beauty and fitness", and is commonly known as "Gouzui Duck" by the local people. Its product ranks first among the local ducks in China and was once a tribute to the court, with a wide reputation. Listed in the "Hunan Province Livestock and Poultry Variety Chronicles" and awarded the Hunan Province High Quality Agricultural Product Gold Award

Linwu duck is one of the eight famous ducks in China, belonging to the excellent type of meat and egg. It has a long history of breeding for thousands of years and was once a tribute to the imperial court, with a well-known reputation. It has the characteristics of fast growth and development, large body size, high egg production, strong adaptability, high feed return, tender meat, good subcutaneous fat deposition, and delicious taste. It is known for "nourishing yin and reducing fire, beauty and fitness", and is commonly known as "hooked billed duck" by local people. Whether cooked, stir fried, stewed, or processed into salted duck or salted duck, they all have unique flavors, ranking first among Chinese local ducks and highly popular in the market. In 1984, it was included in the "Catalogue of Livestock and Poultry Varieties in Hunan Province", and in 1986, it won the Gold Award for High Quality Agricultural Products in Hunan Province. It has been successively listed as a key project for seedling engineering construction and agricultural industrialization construction by Hunan Province, cities, and counties

Related Legends

It is said that Emperor Shun came to Linwu on his southern tour and was attracted by the green mountains and beautiful waters of Linwu. He stayed here, personally visited the fields, and taught the people how to cultivate. Over time, he was moved by the simplicity and hardships of the Linwu ancestors, so he gave a feather and four stones to the local people. After forty-nine days, the people held the stones and lay down their feathers, and hatched four beautiful, lively, and lovely ducklings, which were called Linwu ducks. In order to distinguish Linwu ducks from other duck breeds, Emperor Shun also ordered a white ring around their necks. From then on, the people of Linwu regarded feeding Linwu ducks as a traditional industry, passed down from generation to generation

Dietary customs

In Linwu, the diet culture of ducks has a long history. The patterns of eating ducks are varied. Fried, stewed, and soup are just ordinary tastes. Red-Stewed Duck, salted duck, roast duck, blood duck, and cured duck can be easily obtained. There are many famous items of duck meat, duck eggs, duck gizzards, duck necks, duck feet, and duck wings

Linwu has the custom of cooking duck eggs with key vegetables. As the Dragon Boat Festival approaches, before killing ducks, they will be given a few spoonfuls of rice soup, which is beneficial for the expansion of their blood vessels and easy shedding of fur. Then fill a dish with water and salt, so that the duck blood is easy to clump and has a delicate taste. Duck meat is usually stir fried, while duck blood is cut into pieces and mixed with internal organs to make soup. This is the most typical and traditional way to make Linwu duck with both spicy and soup flavors

"No feast without duck" is the old custom of Linwu: fried Linwu duck with hot pepper, old duck soup, steamed Rice noodles duck, spicy duck intestines, plate duck hot pot, Linwu roast duck, Linwu blood duck, and fried Linwu duck. The meat of Linwu duck is tender and delicious, and it is highly favored. In addition, it is braised with the local unique smallpox taro stick, which is known as the locally acclaimed smallpox taro stick braised Linwu duck. Tianhua taro is similar to taro, but its green color is lighter and its stem is taller. Take one or two long light green taro stems from the ceiling, remove the umbrella shaped large leaves at the top, wash them clean, tear off the thin outer layer of skin, cut them into roller shaped blocks, and rinse with water. Cut the duck meat into pieces, stir fry, add ginger, red pepper, and star anise. Before adding water, let the taro sticks in the pot stew. When the water was about to dry, the lid was peeled off. The duck aroma was strong, and the soft taro stems and duck meat juice had turned taro purple

The production method of Linwu duck

Processing technology of salted duck

(1) Fertilization: After the cold dew each year, select healthy live ducks that have passed quarantine inspection, and use unique fattening techniques to fatten them. They will be raised for 90 to 100 days and weigh 1.6 to 2.0 kg per feather

(2) Slaughter: Blooding should be done thoroughly, hair should be shed cleanly, and the skin color should be white after shedding

(3) Marination: Use pre dried fine salt to dry and rub, then put the salted duck into a tank for marinating for 8 to 10 hours

(4) Rinse: Remove the marinated duck from the tank and rinse it thoroughly

(5) Shaping: Make the duck body into a peach shaped shape, bend the head to the right, and expose it to the sun for 2 to 3 hours until the water dries slightly to shape it

(6) Sun exposure: Sun exposure and night exposure temperature: below 10 ℃, sun exposure and night exposure time: 5 to 7 days and nights. If it rains, it can be placed in a drying greenhouse (with ventilation on all sides). Expose 5 to 7 cervical vertebrae of the duck, with the small side muscles appearing rose red, the ribs turning white, the meat wall dry, and an outer layer of frost

(7) Packaging, transportation, and storage specifications: Storage of finished duck: Hang in a ventilated warehouse. Pickled between the beginning of spring and the Qingming Festival, with a storage period not exceeding 2 months; The storage period for pickling between Winter Solstice and Beginning of Spring shall not exceed April. The storage period of vacuum packaged salted duck shall not exceed 6 months

Processing of salted duck is limited by climate, and the processing time is restricted from cold dew to the beginning of spring in the second year. Processing is not allowed at other times

Production process of braised duck:

(1) Slaughtering: using the method of cutting three tubes to assassinate, bleeding thoroughly, and no red spots or red headed ducks should appear;

; Blanching should be controlled between 3 to 4 minutes, with a temperature range of 60 ℃ to 66 ℃, and the shedding should be thorough and clean; Go clean inside

(2) Pre cooking: Stir frequently, and the duck meat should be freshly cooked and without any color<65

After braising, various flavor products are formed through frying, baking, and seasoning processes

Linwu Duck's Award Honors

In 1986, it won the Hunan Province High Quality Agricultural Product Gold Award